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Le Chaudron recipe
Pulpo a la gallega
Galician-style octopus
⏱ 75 minServes 4Medium240 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1octopus (1.5 kg / 3⅓ lb)
4medium potatoes
3 tbspolive oil
1 tablespoonsmoked paprika
1 teaspooncoarse salt
- 1 octopus (1.5 kg / 3⅓ lb)
- 4 medium potatoes
- 3 tbsp olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon coarse salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dip the octopus into a pot of boiling water three times before leaving it in, so the tentacles curl.
- Simmer gently for 45 minutes until tender.
- Cook the whole potatoes in the same water for 25 minutes, then peel and slice.
- Cut the warm octopus into pieces with scissors.
- Arrange the potatoes on a wooden board or platter and top with the octopus.
- Drizzle generously with olive oil, sprinkle with smoked paprika and coarse salt and serve warm.
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